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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.20 No.1
- 발행연도
- 2015.3
- 수록면
- 60 - 66 (7page)
이용수
초록· 키워드
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The aim of this study was to determine the heat-penetration characteristics using stationary and rotary retorts to manufacture Kimchi soup. Both heat-penetration tests and computer simulation based on mathematical modeling were performed. The sterility was measured at five different positions in the pouch. The results revealed only a small deviation of F<SUB>0</SUB> among the different positions, and the rate of heat transfer was increased by rotation of the retort. The thermal processing of retort-pouched Kimchi soup was analyzed mathematically using a finite-element model, and optimum models for predicting the time course of the temperature and F<SUB>0</SUB> were developed. The mathematical models could accurately predict the actual heat penetration of retort-pouched Kimchi soup. The average deviation of the temperature between the experimental and mathematical predicted model was 2.46% (R<SUP>2</SUP>=0.975). The changes in nodal temperature and F<SUB>0</SUB> caused by microbial inactivation in the finite-element model predicted using the NISA program were very similar to that of the experimental data of for the retorted Kimchi soup during sterilization with rotary retorts. The correlation coefficient between the simulation using the NISA program and the experimental data was very high, at 99%.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (15)
참고문헌 신청
1. [학술지(정기간행물)] - Noronha J / 1996 / Simultaneous optimisation of surface quality during the sterilisation of packed foods using constant and variable retort temperature profiles / J Food Eng 30 : 283 ~ 297
2. [학술지(정기간행물)] - Conley W / 1951 / The application of"end-over-end"agitation to the heating and cooling of canned food products / Food Technol 5 : 457 ~ 460
3. [학술지(정기간행물)] - Ali AA / 2006 / Effect of rotation on the heat penetration characteristics of thermally processed tuna in oil in retort pouches / Int J Food Sci Technol 41 : 215 ~ 219
4. [단행본] - Heldman DR / 1981 / Food Process Engineering / AVI Publishing Company, Inc : 124 ~ 145
5. [학술지(정기간행물)] - Ramaswamy HS / 1983 / A method to measure surface heat transfer from steam/air mixtures in batch retorts / J Food Sci 48 : 900 ~ 904
2. [학술지(정기간행물)] - Conley W / 1951 / The application of"end-over-end"agitation to the heating and cooling of canned food products / Food Technol 5 : 457 ~ 460
3. [학술지(정기간행물)] - Ali AA / 2006 / Effect of rotation on the heat penetration characteristics of thermally processed tuna in oil in retort pouches / Int J Food Sci Technol 41 : 215 ~ 219
4. [단행본] - Heldman DR / 1981 / Food Process Engineering / AVI Publishing Company, Inc : 124 ~ 145
5. [학술지(정기간행물)] - Ramaswamy HS / 1983 / A method to measure surface heat transfer from steam/air mixtures in batch retorts / J Food Sci 48 : 900 ~ 904
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UCI(KEPA) : I410-ECN-0101-2016-594-001353440